This isn't as tasty as Jennie's Community Pasta (made from our CSA ingredients), but is certainly inspired by it. I cruised by the farmers' market here in Los Alamos and bought some squash and fresh pasta, and made this guy:
- Lemon Fennel Pasta (v tasty!)
- Yellow Squash
- Cippolini onions
- Lots of garlic
- Johnsonville italian sausage
- Pearl-sized Fresh Mozzarella
- Feta cheese
- Buitoni Marinara sauce
- Also some great sourdough bread
Were I making this in real kitchen with actual kitchen supplies and greater access to ingredients, things would be a little better. I had to compromise and get the Johnsonville sausage, since it was either that (it had corn syrup in it) or get the house brand (which had high fructose corn syrup in it). Similarly, if I were back home I would make a real tomato sauce, though I trust the refrigerated sauce a lot more than the bottled stuff you just buy off a shelf. I'd probably throw some creminis in there too, since my obsession with them was rising before I ventured off on this cooking exile. In later cookings I chopped the squash into much bigger chunks and cooked it longer, and it made a HUGE difference (I was kind of picking around it the first time).
All in all this is very tasty, though this (first) one didn't turn out as well as my subsequent makings of this. I found out the other day that, much like lasagna, this tastes even better the next day. I think the key thing is the noodles - fresh pasta keeps much better as leftovers than the dry stuff for some reason.